Instructions

Note: you can make any kind of Krusteaz dippers to go along with this Chocolate Cream Pie Dip. My favorites are pie crust dippers, using the Pie Crust Mix and/or using the Double Peanut Butter Cookie Mix.

Prepare cookies as directed, making them using a 1 tablespoon cookie scoop. Cool before serving with dip.

Preheat oven to 450°F. Line a cookie sheet with parchment paper or a silpat baking mat. Prepare 1 pie crust as directed. Roll out crust to 1/4” thick and cut 1-2” circles. Place the circles on the cookie sheet, re-rolling the dough as needed.

Bake 4-6 minutes, until the crust is lightly golden brown. Cool while you make the dip.

Whisk together pudding mix and nonfat milk in a large bowl. Let sit 5 minutes. While the pudding is setting, beat the heavy whipping cream until stiff peaks form using a stand or a hand mixer. Fold the whipped cream into the pudding carefully. Chill dip at least 1 hour before serving. Serve the dip with assorted pie crust dippers and cookies.